Tag Archives: Portuguese

Portuguese Braised Pork and Clams

 

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I will be making this again – Soon!

Last weekend I made up for the lack of spending time in the kitchen. I almost made too many things if that is possible. We had leftovers all week long which for us is not a bad thing. I know so many people that do not like leftovers. I wonder why that is. Do they make things that don’t reheat well? What they ate didn’t taste good the first time around? Do they not know how to reheat things? Is it a childhood “thing” meaning there parents didn’t eat leftovers so they won’t eat them? With that being said there are some things that do not reheat well.

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I improvised with paprika and pimento peppers – use what you have on hand I say!

IMG_4946IMG_4947While I was making this I kept thinking about my friends SF and BF plus their family; the ones they share with us every Labor Day weekend when we become honorary Portuguese family members. SF you are going to want to make this; it is so good and reheats perfectly minus the clams; which we finished split those up before packing up the leftovers.

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I found it easier to put a strainer over a bowl and just pour the pork out of the bag 

IMG_4964 - CopyIMG_4965IMG_4967I will give you a heads up the pork needs to marinate overnight; I know some of you will stop reading and won’t even try this recipe but you can do this I promise; before you put the pork away after buying it slice it up and throw it in the marinade for tomorrow nights dinner. You got this!

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San Marzano whole tomatoes is my go to and I always hand crush them into my pot!

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Now it’s time for a confession. There is an ingredient I didn’t know what it was and I didn’t look it up before I went to the store. SO I made up my own version of what I thought it might be. I thought I might just stumble upon it at the store; I did not. I did look it up when I got home and now it makes sense so I will tell the ones who do not know what it is it might be in the spice section of your grocery store; if not substitute it with a smoked paprika that you can find and like. Not the pickle, olive mustard aisle. Pimenton de la Vera dulce.  I figured it was something to do with Pimento peppers obviously I don’t speak the language. It is actually a Spanish smoked sweet paprika yeah I know not even close!
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They used Cilantro for garnish – I didn’t have any so I chopped celery tops for added color

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Portuguese Braised Pork and Clams
Serves 8
A warm and savory soup
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Ingredients
  1. 2 lb boneless pork shoulder, cut into 1 1/2 inch cubes. (I used pork butt)
  2. 2 3/4 teaspoon Kosher salt (divided)
  3. 3/4 teaspoon black pepper (divided)
  4. 6 garlic cloves (divided)
  5. 1 cup dry white wine
  6. 2 bay leaves
  7. 1 tablespoon Pimenton de la Vera dulce (smoked sweet paprika)
  8. 1 tablespoon extra virgin olive oil (divided)
  9. 1 medium sized yellow onion diced
  10. 1 28 ounce can whole peeled tomatoes, crushed by hand - recommend San Marzano
  11. 1/2 teaspoon crushed red pepper
  12. 2 cups chicken stock or broth (divided)
  13. 2 lb baby Yukon Gold potatoes, halved
  14. 2 lb Manila clams or cockies, scrubbed - I used clams I could find at my store
  15. scalions diced for garnish - or they had fresh cilantro on theirs
  16. serve with crusty bread for sopping up all the goodness
Instructions
  1. Season pork all over with 1 1/4 teaspoon salt and 1/2 teaspoon black pepper. In a large ziploc bag add the pork. Smash 3 cloves of garlic, add to the bag along with the wine, bay leaves and Pimenton. Seal and refrigerate for at least 8 hours or overnight.
  2. Preheat oven to 350'F
  3. Remove pork from marinade saving the marinade, pat the pork dry with a paper towel. Remove and discard the garlic and bay leaves. Heat 1 1/2 teaspoon oil in a large Dutch oven over medium heat. Add pork and cook until lightly browned, about 5-7 minutes. Transfer to pork to a plate continue with the rest of the pork.
  4. Chop remaining garlic cloves. Add the onions and the remaining oil cook for a minute then add the chopped garlic continue cooking for another minute or two. You want them to be slightly browned but not burned stirring often. Add the tomatoes, red pepper and the reserved marinade.
  5. Bring to a boil; reduce heat to medium-low and simmer stirring often for about 3 minutes. Return cooked pork to the pot. Stir in 1 cup of stock until pork is mostly submerged. Cover and bake in oven until pork is fork-tender. 1 hour 30 minutes to 2 hours.
  6. Stir in potatoes and remaining 1 cup of stock, Cover and bake until the potatoes are tender, about 30 minutes.
  7. Transfer Dutch oven to the stovetop over high add the cleaned clams. Cover and cook until clams open. 3 to 5 minutes. (remove and discard any unopened clams) Season with remaining 1 1/2 teaspoons salt and remaining 1/4 teaspoon black pepper. Garnish with diced scallions
Adapted from Food and Wine Magazine
Adapted from Food and Wine Magazine
Cooking at Clark Towers https://cookingatclarktowers.com/
 

Portuguese Paella

I know I’ve mentioned a few times in the last three years of writing this blog that I google my blog when I want to make one of my recipes. While this is not how I started out saving recipes, it really is faster than looking through the hundreds of printed pieces of papers or trying to decipher my terrible handwriting. Even though I do try to keep the papers organized, it truly is organized chaos.

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My daughter said Anne Burrell would be proud of my Misen en Place!!!


Last week New Orleans celebrated Fat Tuesday aka Mardi Gras – here in NH it was going to be just another day or so I thought! We had dinner with some friends who had a master plan to throw a Fat Tuesday party right here in the North. Well of course we are always up for a party – even on a school night.
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It’s funny how plans can change super quickly. We held ours on Monday night, it was supposed to be at our friends house but was changed last minute to mine and the number of people kept growing. In the end it all worked out beautifully. Fun was had by all, the food was excellent and the wine was flowing the only thing we didn’t have was mardi gras beads.
img_5783.jpgThe initial menu was a case of oysters and my daughter was going to Beignets – I contributed by making a Paella; it is a Portuguese Paella and I really love making and eating it. So back to my initial statement I googled me for the recipe and it didnt pull up, how could I have not shared this with you yet? I hope you enjoy it!
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Portuguese Paella
Ingredients

8 Boneless skinless chicken thighs, chopped into bite size pieces
1 teaspoon chopped fresh rosemary
Kosher salt and Freshly cracked black pepper
Vegetable oil
1 link Portuguese chourico, sliced into rounds
1 cup chopped onion
1 red bell pepper chopped
2 cups arborio rice
2 plum tomatoes diced
1 teaspoon paprika
¼ teaspoon saffron threads, crushed
2 cloves garlic, minced
3 cups chicken broth
1 pound large, peeled and deveined shrimp
Bunch of asparagus, cut diagonally
½ cup frozen peas, thawed

Pre-heat oven to 400’ F

Season chicken with salt, pepper and rosemary
Heat oil in a large oven proof pan over medium heat
Add chicken and cook on each side until lightly browned
Remove chicken from the pan
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Add Chourico, brown on each side, add onion and the pepper cook stirring constantly for about 5-7 minutes. Add rice, tomato, paprika, saffron and garlic. Cook for a minute or so; return the chicken to the pan add broth, season with salt and pepper. Cover pan and bake for 10 minutes.
Stir in shrimp, asparagus and peas. Replace cover and make for an additional 5 minutes or until the shrimp are cooked through.

Approx Macros = 1.5 cups per serving
336 Calories – 5g Fat – 47g Carbs – 23g Protein

recipe adapted from food.com

 

Labor Day Weekend – Two states, Two families, Two days.

For the last 4 Labor day weekends Rich and I have gotten up very early on Saturday to drive to West Warwick, RI for a weekend full of Golf, Food, Parades and a lot of Laughs with our adopted Portuguese families.

You know how you have friends, you also will have some lifelong friends; ones you can just pick up where you left off and no one is upset that you haven’t been in touch in a month or so.  Then you have friends that are more like family. Our buddy Steve and his wife Barney are part of a very large extended Portuguese family; and they have all adopted Rich and I; at least over Labor Day Weekend.

The family home is a duplex comprised of a brother and sister growing up in the same house since they were very young and later in life splitting the house in two.  The brother and his family grew up on one side and the sister and her family on the other.  They have lived like this for close to 60 years if not longer.  There are cousins, aunts, uncles, nieces, nephews, friends, neighbors; generation after generation that stop by; probably around 60 to 80 people stop by on Sunday throughout the day. I love how they all greet each other; everyone and I mean everyone gets a kiss on the cheek and a hug. They do this when you arrive and when you leave.

Saturday we play in the Golf tournament which is in Memoriam of Steve’s sister-in-law that passed away 10 years ago.  This is followed up by a steak or chicken dinner & raffle at a local Portuguese Club – similar to our VFW’s.  They tap the keg Saturday night; and to make sure that it is working properly; of course we have to test it. Sunday morning is set up day – tents, chairs, flags, crock pots and coolers.  Rich took over the job of hanging the American and Portuguese flags on the front of the house; this is where we watch the parade from and take the “family” group picture.  I help wherever I can and also sometimes help “shake” the crock pots; must be a family term.  I will be booking our hotel for next year soon before they all fill up.

Portuguese food is something of a mystery to me. They tend to cook their food for a very long time. I peck at Steve all the time when we eat at each other’s places. We have come to an understanding; I like my steak medium rare and let’s just say he doesn’t.  They make Cacoila (pronounced Caserla); and Chourico several different ways. They have a white pizza, a red pizza and a potato dish with Chourico and onions.  Most are passed around by the Matriarch’s of the families the two Irene’s, or whoever they enlist to do the task.  I lovingly refer to them all as the food pushers.  They crack me up with Donna do you want a Caserla; which I do like but you can only eat so many of them, they walk by with Chourico which they have made into little pigs in a blanket. Not the usual BBQ fare that I am used to; you never walk out of there hungry!

This year we had to rush back on Sunday for a BBQ at my Uncles house.  His 3 brothers were in town. One lives close by (my Dad) one from CA and the other from FL.  It has been 20 years since they have all been together in the same spot; that is very sad to me. Everyone is getting a little older and traveling a little less; but I hope we can make it happen again soon!

We arrived at the BBQ late; we did make sure to tell them that we had a prior engagement in RI. When we did arrive I was happy to see many cousins and their children albeit just before they left; but it was still very nice to see them for a minute for a quick catch up chat.

With the few that stuck around we spent the last hour or so sharing some funny stories; some were cooking gone wrong stories I wanted to share.  I am sure these have not only happened in my family. My husband was making gravy once; I am not sure where I was but he called me to ask how to make it. I told him how to make it using flour; he kept adding more and more and it just wouldn’t thicken – ummm it wasn’t flour; he grabbed the confectioners’ sugar – no gravy in the house that night.  At least he tried!  One also shared her oopsie moments – she had 2 very similar ones with very different results. Adding flour by mistake to peanut butter fudge; my uncle kept telling her that she had to have forgotten the sugar, fudge was supposed to be sweet; they threw that away. The other she added confectioners’ sugar to a chocolaty treat that should have been flour; she was going to a function and didn’t have time to remake so took it with her; the funny part is when people were asking her for the recipe.  She said she gave them the correct recipe – I wonder if they still liked them…

Because I knew we were going to be late I actually had the pleasure of hosting the 4 brothers and 2 of their wives for dinner Thursday night.  We had a wonderful evening filled with good food, lots of laughs and a lot of love as someone proclaimed. I will treasure that night forever!